The recipe Korean Bibimbab - Rice, Veggies, Beef and a little Heat
Korean Bibimbab - Rice, Veggies, Beef and a little Heat recipe is a Asian Lunch meal that takes 30 minutes to make. If you enjoy Asian for Lunch, you will like Korean Bibimbab - Rice, Veggies, Beef and a little Heat!
Korean Bibimbab - Rice, Veggies, Beef and a little Heat
- What Course Is Korean Bibimbab - Rice, Veggies, Beef and a little Heat?
- How Long Does Korean Bibimbab - Rice, Veggies, Beef and a little Heat Recipe Take To Prepare?
- How Long Does Korean Bibimbab - Rice, Veggies, Beef and a little Heat Recipe Take To Cook?
- How Many Servings Does Korean Bibimbab - Rice, Veggies, Beef and a little Heat Recipe Make?
- What Are The Ingredients For Korean Bibimbab - Rice, Veggies, Beef and a little Heat Recipe?
- How Do I Make Korean Bibimbab - Rice, Veggies, Beef and a little Heat?
- What's The Nutritional Info For Korean Bibimbab - Rice, Veggies, Beef and a little Heat?
- What Type Of Cuisine Is Korean Bibimbab - Rice, Veggies, Beef and a little Heat?
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Here is a favourite recipe of mine, it's packed with nutrients, and really easy to make with whatever veggies or meat you have on hand, or you can leave the meat out for vegetarian fare....I actually used a cut called "Sandwich Steak" at my grocery store, I couldn't find it on here though, so I put in the flank steak cut. The bibimbab sauce is actually a red pepper paste mixed with sesame oil, that can be found in most Asian markets (or if you have a really great International Section in your supermarket). If you find just the paste, then add a bit of oil at a time til you get a taste you like :)I used my steamer for my rice and chopped veggies while the meat cooked, great multi-tasking lol...The key ingredient for the proper flavour is the sesame oil! I tried to sub different oils, but it just doesn't taste very good, unless it's sesame. I think the egg is the icing on this recipe, it makes it very authentic! (I lived in South Korea for a year, and ate this every other day!) This is very filling, if I eat a serving for lunch, it really takes me past that 3:00 Snack Monster, I think because of the protein in it :) What Course Is Korean Bibimbab - Rice, Veggies, Beef and a little Heat?Korean Bibimbab - Rice, Veggies, Beef and a little Heat is for Lunch. How Long Does Korean Bibimbab - Rice, Veggies, Beef and a little Heat Recipe Take To Prepare?Korean Bibimbab - Rice, Veggies, Beef and a little Heat takes 10 minutes to prepare. How Long Does Korean Bibimbab - Rice, Veggies, Beef and a little Heat Recipe Take To Cook?Korean Bibimbab - Rice, Veggies, Beef and a little Heat takes 30 minutes to cook. How Many Servings Does Korean Bibimbab - Rice, Veggies, Beef and a little Heat Recipe Make?Korean Bibimbab - Rice, Veggies, Beef and a little Heat makes 8 servings. What Are The Ingredients For Korean Bibimbab - Rice, Veggies, Beef and a little Heat Recipe?The ingredients for Korean Bibimbab - Rice, Veggies, Beef and a little Heat are: Sesame Oil, 1 tbsp to cookLong Grain White Rice, 3 cups cooked Sandwich Steak, 6 oz (or whatever meat you have available), chopped into bite size pieces Chopped onions, 1/2 cup Bean Sprouts, I used an 8 oz pkg Fresh Mushrooms, Chopped, 1 lb Carrots, I used half an 8oz bag of matchsticks Frozen Spinach, one pkg 10oz, thawed and drained of all excess water Eggs, 8 (1 for each serving) Bibimbab Sauce (use this to your heat preference) Salt to taste How Do I Make Korean Bibimbab - Rice, Veggies, Beef and a little Heat?Here is how you make Korean Bibimbab - Rice, Veggies, Beef and a little Heat: Steam rice in a steamer if you have one. Meanwhile....In a Large Wok (you can use a big pot too if you don't have a wok), brown the bite-size beef in the sesame oil, on medium heat.While this is browning, you can chop your veggies to save time :)When the beef is cooked through....Add the onions, and let them cook til soft.Add all of your other veggies, and let them cook for about 10 minutes or so.When they are cooked down, stir in the cooked rice. Traditionally, it is divided and served in individual bowls from here, and you add the fried egg on top of each person's bowl (they chop it up using their spoon and incorporate it into their dish). They can add their own bibimbab sauce (or red pepper paste + sesame oil) and salt to taste. You can also mix all of the sauce in, if you're making if for yourself and have pared the recipe down. Great in the fridge for leftovers, and even good cold! I fry my eggs fresh if I'm keeping it for more than one meal.Enjoy! The hotter you make it, the more water you'll drink, so it's a great way to get that H2O in! And it tastes absolutely awful with any kind of pop too, water is the best!Number of Servings: 8Recipe submitted by SparkPeople user IMLUZINGIT.What's The Nutritional Info For Korean Bibimbab - Rice, Veggies, Beef and a little Heat?The nutritional information for Korean Bibimbab - Rice, Veggies, Beef and a little Heat is:
What Type Of Cuisine Is Korean Bibimbab - Rice, Veggies, Beef and a little Heat?Korean Bibimbab - Rice, Veggies, Beef and a little Heat is Asian cuisine. |
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